Stir in the tomatoes, tomato sauce, tomato paste, bay leaves, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, stirring occasionally, 1-1/2 to 2 hours.

Roast until the tomatoes are collapsed and very juicy, 15 to 20 minutes. Meanwhile, cook the spaghetti in large pot of boiling salted water until al dente. Drain well and transfer to a large ...

Preparation 1. Bring a large pot of water to a boil. Season liberally with salt. 2. Meanwhile, in a large Dutch oven, heat the oil over medium-high heat.

Add the tomato puree or sauce and the water. Bring to a boil, then let simmer on low heat for about 15 to 20 minutes or until the sauce has thickened slightly. Season with the salt, pepper and ...

As an ode to the humble veg, the book features over 80 tomato-centric recipes, from no-cook salads and dips to hearty, rich and spicy soups, stews – and of course, pasta sauces. Keep reading for ...

Roast in preheated oven until tomatoes are blistered, 30 to 45 minutes. Remove from oven; smash garlic with a fork. Place roasted tomatoes, garlic, and pan juices in a saucepan, and bring to a ...

Creamy pasta sauce recipes often take a bit of time and tinkering to polish up, but not this squash-supplemented option. This sauce can be hitting your table just 30 minutes from now, and it’s a ...

Then add the tomato paste and then the tomato sauce and cherry tomatoes. Bring to a boil and then simmer. Add in the Italian seasoning, bay leaf and salt and pepper to taste. Let simmer for 1-2 hours.